Place the milk in a small saucepan; bring to the boil, then remove from heat and add the honey, oil and butter. Stir until butter has melted.

In a large bowl, whisk the juice and the yeast until dissolved. Whisk in the egg until combined. Stir in the raisins.

Sift the flour, spice and salt together, then add to the milk mixture. Using your hand, mix everything together until well combined. Cover the bowl and stand for 30 minutes.

Lightly knead the dough for 10 seconds on a lightly oiled surface, then return it to the bowl. Stand for 1 hour or until risen by half.

Make filling: Mix all ingredients together in a small bowl.

Preheat oven to 200°C (180°C fan-forced). Grease a 30cm (top measurement) ovenproof frying pan; line with a sheet of baking paper.

Punch down the dough. Knead dough on a lightly oiled surface until smooth. Place dough on a piece of baking paper and roll out into a 30cm x 45cm rectangle. Turn paper with dough, so that the long side of the dough is facing you.

Sprinkle filling evenly over dough. Using a lightly oiled knife, cut the dough into five equal strips. Roll up the first strip, from the short side in front of you. Move the roll to the start of the second strip and continue rolling. Move to the third strip, rolling into one big spiral. Carefully place the dough spiral down in the centre of the fry pan.

Place the remaining strips of dough, one at a time, around the the centre spiral. Some of the filling will fall out as you do this; simply sprinkle it over the spiral. Cover pan with clean tea-towel. Stand pan in warm place for 45 minutes, or until dough has almost doubled.

Bake spiral for 45 minutes, covering with foil if browning too quickly. Leave in pan for 5 minutes to cool slightly.

Serve scroll warm, drizzled with the melted chocolate and sprinkled with extra toasted pecans.